Instructions:
Start by making the dressing. Combine the pesto, mayonnaise and lemon juice in a large bowl, and season with salt and pepper. Add in the chicken and coat evenly. Leave to marinate in the refrigerator for several hours or overnight.
Place the avocado slices in a separate bowl and sprinkle with lemon juice. Peel the cucumber with a potato peeler, then cut in half lengthwise and use a spoon to remove the seeds. Cut into crescent shapes and add them to the avocado slices.
Add in tomato halves and pesto chicken to the bowl of avocado. Toss to combine and season with salt and pepper.
Scatter the toasted pine nuts and micro salad and basil leaves on top, and serve.
Denial of responsibility! Pioneer Newz is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – [email protected]. The content will be deleted within 24 hours.
